Tuscan chicken rissoles


These creamy Italian chicken mince rissoles would be great over pasta, mash or polenta or served with crusty bread as an easy weeknight dinner. Tip: make sure you buy fat-free sundried tomatoes, not the ones in oil.

13 Ingredients

  • 500g chicken mince

  • 1 egg, lightly whisked

  • 45g (1/2 cup) dried breadcrumbs

  • 1 tbsp dried Italian seasoning

  • 40g (1/2 cup) finely grated parmesan

  • 4 garlic cloves, crushed

  • 2 tablespoons olive oil

  • 1 brown onion, finely chopped

  • 300ml light cooking cream

  • 1 Massel chicken stock cube, crumbled

  • 80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)

  • 60g baby spinach leaves

  • Fresh basil leaves, to serve

5 Method Steps

  • Step 1

    Place the mince

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    (500g chicken mince), egg (1 egg, lightly whisked), breadcrumbs (45g (1/2 cup) dried breadcrumbs), seasoning (1 tbsp dried Italian seasoning), half the parmesan (40g (1/2 cup) finely grated parmesan) and half the garlic (4 garlic cloves, crushed) in a bowl and mix well to combine. Use damp hands to shape 1/4 cupfuls of the mixture into 8 balls. Flatten slightly to form rissole shapes.

  • Step 2

    Heat half the oil (2 tablespoons olive oil) in a large, deep frying pan over medium heat. Cook rissoles for 2-3 minutes on each side or until golden and almost cooked through. Transfer to a plate.

  • Step 3

    Heat the remaining oil in the same pan over medium-high heat. Cook onion (1 brown onion, finely chopped) and remaining garlic, stirring, for 5 minutes or until softened. Add cream (300ml light cooking cream), stock cube (1 Massel chicken stock cube, crumbled) and 125ml (1/2 cup) water and bring to the boil. Reduce heat to medium. Add rissoles and tomato (80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)) to the pan. Simmer for 8 minutes or until the rissoles are cooked through and the sauce has thickened.

  • Step 4

    Add the spinach (60g baby spinach leaves) and remaining parmesan to the pan and cook for 1 minute or until the spinach wilts. Season.

  • Step 5

    Serve the rissoles with sauce, sprinkled with basil leaves (Fresh basil leaves, to serve).

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Image by Liz Macri

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